Recipes

Caramel Mocha Cupcakes

Caramel Mocha Cupcakes

Caramel Mocha Cupcakes

Ingredients

  • 3 - egg whites
  • 0.25cup - unsweetened almond milk
  • 0.25cup - unsweetened applesauce
  • 1tsp - vanilla extract
  • 1 - scoop Caramel Mocha IdealLean Protein
  • 0.33333333333333cup - old fashioned oats, ground into flour
  • 0.33333333333333cup - almond flour
  • 2tbsp - unsweetened dark chocolate cocoa powder
  • 0.25cup - coconut sugar
  • 1tsp - baking powder
  • - Frosting:
  • 0.5 - can unsweetened coconut milk
  • 0.5 - scoop Caramel Mocha IdealLean Protein

Instructions

  1. Refrigerate canned coconut milk upside down overnight, or at least 8 hours.

  2. Preheat oven to 325 degrees F. Fill 8 cupcake tins with liners and spray with nonstick cooking spray.

  3. Whisk together egg whites, almond milk, applesauce, and vanilla extract in a mixing bowl until smooth.

  4. Combine Caramel Mocha IdealLean Protein, ground oats, almond flour, cocoa powder, coconut sugar, and baking powder to a separate mixing bowl. Add to wet mixture and stir until just combined.

  5. Fill cupcake tins and bake for 15-20 minutes, or until a toothpick comes out clean.

  6. Open can of coconut milk right side up. After being refrigerated, the top of the coconut milk should be solidified. Scoop 1/2 of the solidified coconut milk(not the coconut water underneath) into mixing bowl and whisk with 1/2 scoop of Caramel Mocha IdealLean Protein to make frosting.

  7. Frost each cupcake and enjoy!

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